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If you live in th Philadelphia area, you may have tried the best hummus in the world. It’s called Bobbi’s Hummus and it is so amazing, it can be eaten out of the tub with a spoon. My 1-year-old son doesn’t even use a spoon, he just dips his little paws right in there, scoops it up and smears it all over his face. In fact, it is so good, that the rest of us eating it don’t even care that a toddler’s grubby hands were in there. We all still eat it anyway. This “bean gold” cost 6 bucks a tub and is licked clean within a half hour after purchase. Now, I don’t mind paying money for good quality. I appreciate quality craftsmanship, and I fully recognize that you get what you pay for. You pay 2$ for hummus, you get a mediocre hummus. You pay 6 bucks, and you get the cream of the crop hummus.

Regardless, I cannot keep up with my family’s hummus addiction, so this recipe clears a close second to the real Bobbi’s Black Bean Hummus.

Garlic Black Bean Dip

2 cups cooked black beans

3 cloves of garlic (start with 2 and add more to taste)

about 1/8 cup of olive oil, add more to thin out as needed

pinch of salt

juice of 1 lime

Add all the ingredients, except the olive oil, to a blender and pulse. Slowly stream in the olive oil. Depending on your blender, this can be tricky, because you don’t want to add too much liquid and make it runny. Continue adding small amounts of olive oil and stirring it with a spoon until it is very smooth, almost the consistency of a greek yogurt. One of the defining characteristics of Bobbi’s hummus is it’s smooth and creamy consistency, which takes a little trial and error to get it just right.

The black bean hummus is great served up with veggies and pita’s, but it’s also great on any kind of burritos, taco, quesidilla’s, or any other Mexican type dish that ends in a vowel.